Potato and Feta Cheese Spread

Ingredients : 

1 large potato, peeled, cooked, mashed
150g fetta cheese
1/4 cup sour cream
1 tblspn chopped chives
3 tblsn cream cheese
Salt and white pepper
Extra chives for garnish

Preparation :

Allow mashed potato to cool. Mix in fetta, cream cheese, sour cream, chives and seasoning. Garnish with extra chives

Serve with warm Lebanese or Turkish bread, crackers or corn chips

Tantalising Potato and Onion Baji

Ingredients : 

2 large potatoes, peeled and grated
2 large onions, cut in half then sliced
3 cups cornflour
3 tblspn curry powder
1/3 cup water
1 tspn turmeric
1 tspn salt
Pinch white pepper
1 tblspn fennel seeds (optional)

Spicy Tomato Dipping Sauce:

1 tblspn Worcestershire sauce
1 tblspn tabasco sauce
1 tspn cumin (optional)
1 cup tomato sauce

Preparation :

Mix the grated potato and sliced onion together, add the other ingredients and mix well.

Deep fry a tablespoon of the mixture in vegetable oil at 180 degrees until crisp and golden brown.

Mix the dipping sauce ingredients together and serve with the bajis

Potato Pastries with Roasted Red Onion

Ingredients : 

2 slices ready-rolled puff pastry
1/2 cup sour cream
1 red onion, peeled and sliced
2 large potatoes, very thinly sliced
1 small tin anchovy fillets, drained
Salt and black pepper

Preparation :

Place the 2 sheets of puff pastry on top of each other and cut into quarters, trimming edges to allow even rising. Place squares on a lightly greased oven slide.

Spread each square with a dollop of sour cream. Top with anchovies.

Arrange slices of onion and potato over the sour cream and anchovy fillets. Season with salt and pepper.
Bake in a preheated 200?C oven for 30 minutes or until golden brown.

Create your own version using alternative toppings"

Baked Potato Soup

Ingredients : 

2 large potatoes, baked, peeled and cubed
1 cup onion and celery, chopped
3 tablespoons butter or olive oil
4 cups milk
3 teaspoons salt and pepper
3 tablespoons flour
1 cup grated cheddar cheese
? cup bacon bits
? cup light sour cream
Chopped fresh chives to taste

Preparation :

Saut? the onion and celery in a tablespoon of butter or olive oil until tender.
Combine this mixture with the milk and salt and pepper in a large saucepan, stir occasionally and bring to the boil.
In a separate saucepan, heat two tablespoons of butter or oil until melted, whisk in the flour then cook for 3 minutes. Whisk this into the milk mixture and cook until thickened, stirring constantly.
Add the potatoes, mix well and warm until the soup is heated through.
Top each serving with cheddar cheese, grilled bacon bits, sour cream and chives."

Potato Spring Onion Bread

Ingredients :

1 1/2 cups plain flour
2 medium potatoes, cooked, mashed
1tspn baking powder
1tblspn vegetable oil
1tblspn chilli oil
1tblspn sesame oil
4 spring onions finely sliced
Oil spray

Preparation :

Place flour, spring onions, potatoes, and baking powder in food processor or large bowl. Knead for 2 minutes. Add a little water if mixture is too dry.

Wrap dough in cling film and allow to rest for 30 minutes. Divide dough into 2 pieces. Roll into rounds of 18-20cm diameter. Combine the 3 oils and brush tops of dough rounds. Spray a non-stick frying pan with oil spray. Cook each dough round for 3 minutes each side, brushing with flavoured oil. When bread is golden remove from pan, cut into slices"

Kofta Potato Meatballs

Ingredients : 

2 medium potatoes, peeled, cubed
350g minced beef or lamb
1 onion, chopped
1 egg, beaten
1 cup fresh breadcrumbs
1 tblspn chopped fresh coriander
1 stick celery, finely chopped
1 clove garlic, crushed
Salt and pepper to taste
25g butter
1 tblspn vegetable oil
Curry sauce to serve
Chopped coriander to garnish

Preparation :

Boil potatoes and onion for 10 minutes. Mash well. Add lamb, egg, breadcrumbs, coriander, celery, garlic, salt and pepper. Mix well. Roll into small balls. Pan fry the meatballs in butter and oil.

Place meatballs in a serving dish and pour over your favourite curry sauce. Sprinkle with coriander and serve

Baby Stuffed Potatoes with Caviar

Ingredients : 

12 baby potatoes (baked until cooked)

124gms cream cheese

50gms fresh chopped herbs

100gms salmon caviar

Preparation:

Take each potato, cut the top off and remove the inside and place into a bowl. 

Add fresh chopped herbs, cream cheese and mix well. 

Spoon the mix back into the potatoes and top with the salmon caviar

Soup au Pistou

Ingredients : 

Pistou
1 cup fresh basil leaves
4 cloves garlic
2 tablespoons tomato paste
3 tablespoons olive oil
2 large peeled chopped tomatoes
125g grated cheese

Soup
6 diced potatoes
500g cooked haricot beans
1 large, finely chopped onion
500g sliced green beans
500g sliced zucchini
1 tablespoon butter
3 litres water
and the Pistou you have prepared

Preparation :

Pistou

Process basil, garlic, tomato paste and olive oil to a smooth paste.
Add tomato and cheese and set aside.
Soup
Melt butter and cook all vegetables until soft. Do not brown.
Add water, salt if desired and simmer gently for 1 hour.
Stir the Pistou through the soup just before serving"

Two Potato, Fresh Herb and Smoked Salmon Terrine

Ingredients : 

4 medium size Ruby Lou potatoes
4 medium size Royal Blue potatoes
2 teaspoons salt flakes
fresh herbs (dill, flat leaf parsley)
Freshly ground black pepper
100g smoked salmon
60ml olive oil


Preparation :

Terrine tin ? 16cm x 10cm x 7cm. Line the tin with glad wrap. 
Boil the potatoes in salted water until tender, allow to cool then peel and set aside. 
Take the smoked salmon slices and line the inside of the terrine tin. 
Keep 5 slices aside for the middle and the top. 
Crush the potatoes with your hand and gently press the potato into the terrine tin. 
Randomly place 3 smoked salmon slices in the middle, and finish with the rest of the potatoes, place the rest of the salmon on the top and then cover with glad wrap. 
Refrigerate for 1-2 hours, turn upside down, remove tin and glad wrap and sprinkle with chopped herbs and slice into six. 
To Serve: Garnish with dressed mixed greens and pickled chilies or gherkins

Russian Potato Hors d'oeuvres

Ingredients : 

10 gourmet cooked and cooled potatoes
1 carton sour cream
100g Caviar (red and black)
Watercress to garnish

Preparation :

Cut the potatoes in half and cut a small amount off the bottom of each half to allow it to stand securely. Top each with a spoonful of sour cream and ? teaspoon of caviar. 
Serve well chilled with a sprig of watercress

Mulligatawny

Ingredients : 

2 large potatoes peeled and diced
50g butter
1 small chopped onion
1 large diced carrot
1 large sliced and peeled cooking apple
2 heaped tablespoons curry powder
2 tablespoons tomato puree
2 1/2 cups of beef stock
1 lime - grated rind and juice
salt and pepper to taste 

Preparation :

Melt the butter in a deep frying pan. 
Add the potatoes, onion, carrot, apple, curry powder and tomato puree. Saut? for about 8 minutes. 
Add the beef stock and lime juice. Reheat and cook until the vegetables are tender. 
Season and serve hot with the grated lime rind as garnish

Crispy Potato Tailings

Ingredients : 

2 large potatoes
3/4 cup milk
2 cups plain Cajun seasoning

Preparation :

Using a potato peeler, peel the skins thickly from the potato. 
Dip the pieces of peel into the milk and flour seasoned with cajun. 
Deep fry until crispy and golden brown

Potato Cheese and Herb Croquettes

Ingredients :

3 medium potatoes, peeled, diced
3 eggs
3 tblspn milk
200g chicken mince
2 spring onions finely sliced
2 tblspn fresh sage finely chopped 
1 cup dry breadcrumbs
1 cup Mozzarella cheese, grated
1 1/2 cups plain flour 
Vegetable oil for frying
Salt and pepper to taste

Preparation :

Boil and mash potatoes. In a bowl, combine potatoes 2 eggs, 2 tblspn milk, chicken, mozzarella, spring onion, sage, salt and pepper. 

Stir well. Chill for 1 hour. 

Beat together remaining egg and milk in a small bowl. Set up another two seperate bowls, one with flour, one with breadcrumbs. 

Heat oil in a saucepan over medium heat. Roll mixture into meal or bite-sized balls. Dip into flour, then egg mixture then breadcrumbs. Deep fry for 5 minutes or until golden brown. If croquettes are browning too quickly, reduce heat to allow time to cook through. Serve with your favourite sauce"

Mini Potato and Smoked Salmon Pancakes

Ingredients :

2 medium size potatoes, peeled and grated
1 small onion, sliced
1 egg
1 tbsp vegetable oil
100gm packet smoked salmon
1 small avocado
Fresh chives
Salt and pepper to season

Preparation :

Heat oil in a large frying pan.
Combine potatoes, onions and egg together and season to taste.
Drop spoonfuls of the mix into the frying pan and flatten into pancakes.
Cook on both sides until crispy and set aside on a paper towel.
Take a piece of salmon and a wedge of avocado and place on one side of the pancake. Then fold over the other side of the pancake and garnish with fresh chives"

Spicy Potato Puffs

Ingredients :

1 large potato, cooked and dry mashed
4 tablespoons vegetable oil
1 clove garlic, crushed
1 medium onion, peeled and sliced
1 tablespoon fresh coriander
1 teaspoon ground turmeric
Freshly ground pepper to taste
1 teaspoon sugar
500g minced chicken or pork
1 shallot, finely diced
Prepared puff pastry sheets

Preparation :

While the oven is preheating to 190?C, heat the oil in a frypan and fry the garlic, onion, coriander and turmeric until the onions are soft.

Add the pepper, sugar and minced chicken, fry until the meat has browned then stir in the mashed potato and shallot. Remove from the heat and allow to cool.

Cut each pastry sheet into four squares and place a spoonful of the mixture in the centre of each square.

Fold the pastry into a triangle, pinching the edges together to form a curly edge.

Bake until golden and serve with satay or chilli sauce for dipping

Mediterranean Style Baby Potatoes

Ingredients :

8 Gourmet Potatoes, baked, halved 
1/2 bunch of baby spinach, wilted
1/4 cup of sliced olives
50g can anchovies
200g ricotta cheese
100g roasted red capsicum
Pepper to taste

Preparation :

Scoop the flesh of each potato half into a large bowl. Mash with a fork. 
Add ricotta, anchovies and spinach, mix to combine. Season with pepper.
Spoon ricotta mix back into potato shells and bake for 15 minutes at 180?C.
Serve with a slice of roasted red capsicum on top"

RICE SOUP

Ingredients :

c. cooking oil                     
8 c. chicken stock
1 tbsp. rice wine                    
? tsp. sesame oil
? k. lean pork, diced              
1 large pc. burnt rise
1 tbsp. sugar                        
3 stalks leeks, cut in 1/2 pcs.
? k. shrimp, diced                 
2 pcs. bamboo shoots, diced 
2 tsps. salt                           
5 pcs. dried mushroom,
5 pcs. sea cucumber, strips soaked then cut in strips
3 tbsp. cornstarch                 
soy sauce dispersed in ? c. water  

Preparation :

Saut? pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice.

Chicken Pot Stickers

Ingredients :

1 1/2 pounds ground chicken

1/2 cup finely chopped red bell pepper (about 1

small)

1/2 cup shredded green cabbage

1/3 cup chopped green onions (about 3 medium)

2 teaspoons chopped gingerroot

1 teaspoon sesame oil

1/4 teaspoon white pepper

1 egg white

1 (10 ounce) package round wonton skins

2 cups chicken broth

4 teaspoons reduced-sodium soy sauce

Preparation :

Mix all ingredients except wonton skins, broth and soy sauce. Brush each

wonton skin with water. Place 1 scant tablespoon chicken mixture on center

of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half

over chicken mixture, pressing pleated edge to unpleated edge. Repeat with

remaining skins and chicken mixture.

Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat.

Cook 12 pot stickers at a time in skillet 3 minutes or until light brown;

turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover

and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has

evaporated. Repeat with remaining pot stickers, broth and soy sauce.

16 servings (3 pot stickers each)

Brown Sugar Angel Food Cake

Ingredients :

1 1/4 C. sifted flour
1 1/2 C. sifted light brown sugar
14 egg whites at room temperature
1 1/2 tsp cream of tartar

Preparation :

Preheat oven to 350 Fahrenheit.  Sift the flour together with 3/4 C brown sugar.  Reserve.

Beat the egg whites until foamy, then add the cream of tartar.  Beat on high speed until tripled in volume.  Sprinkle (like brown sugar can be sprinkled!) half the remaining sugar on top of the egg whites and beat until incorporated.  Repeat with remaining sugar.  Beat mixture on high speed until stiff and glossy.

Fold in the flour/sugar mixture in three additions.  Spoon the cake batter into an ungreased 10 inch angel food cake pan with a removable bottom.

Run a knife through the batter to remove any large air bubbles.

Bake for 45 minutes until cake is golden brown.  Invert and cool completely, about an hour.  Remove from pan.

This is really good served with a blueberry sauce, or your favorite fruit sauce.

Angel Hair Pasta with Onion-Mushroom

Ingredients :

1 1/2 cups beef broth 1 ounce dry crepe mushroom
1/2 ounce dry shitake mushroom
1 tablespoon margarine, imitation
2 cups button mushrooms, sliced thinly
1 cup red onion
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon lemon peel, grated
8 ounces angel hair pasta, cooked

Preparation :

In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss.

Souvlaki Dressing

Ingredients :

1 large clove garlic, minced
1 tbs. fresh minced oregano or ? tsp. dried
1 tbs. fresh minced parsley or ? tsp. dried
1 tsp. dry mustard
? tsp. salt
1/8 tsp. fresh ground pepper
4 tbs. fresh lemon juice
1 tbs. honey
8 tbs. olive oil

Preparation :

Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks.

Grilled Japanese Chicken

Ingredients :

 4 lg chicken breasts
 1/2 c  packed brown sugar
 1/2 c  water
 1/2 c  soy sauce
 1/2 c  cooking sherry
 2 tb cooling oil
 2 ts vinegar
 1 ts ground ginger
 1    clove garlic,minced
 1 cn pineapple or 1 fresh
  -pineapple (pre; ferred)

Preparation :

Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat
dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar,
garlic and ginger in a bowl for marinade. Pour marinade over
chicken. Let sit at least one hour. Drain and reserve marinade.
Prepare fresh pineapple into spears or drain canned pineapple chunks
and string in sticks. Grill chicken on medium coals for 25 to 30
minutes, turning and basting often with reserved marinade.

You may bake chicken in oven on 400 degrees. Baste often until
browned lightly, about 30 minutes or until tender. Grill pineapple
about last 10 minutes, basting with marinade. Serve pineapple with
chicken over rice or potatoes.

Mongolian Hot Pot with Bean Curd

Ingredients :

6 cups lamb or chicken stock
1 tablespoon dark soy sauce
1 slice ginger
2 green onions
3 lb boneless lamb
1 - 2 cakes bean curd
1 lb green vegetable, such as Chinese cabbage, bok choy, or spinach
3 1/2 ounces bean thread (vermicelli) noodles

Preparation :

Cut the lamb into paper thin rectangular slices. Slice the bean curd.

Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.

Lay the lamb, chopped vegetables, and side dishes on separate platters on the table.Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).

Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.

Chicken-Apple P?t

Ingredients :

1 pound chicken livers
1/2 pound skinless boneless chicken breasts
1 small onion -- cut in half
1/4 cup half-and-half
1/4 cup bourbon
OR
1/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 cup shredded peeled apple (1 medium)
Red onion or apple slices -- if desired
Bread slices or crackers -- if desired

Preparation :

Heat oven to 350?. Grease loaf pan, 8 1/2 ? 4 1/2 ? 2 1/2 inches, or 4-cup
ovenproof glass mold or porcelain terrine. Place chicken livers, chicken
breasts and onion in food processor. Cover and process until coarsely
ground. Add remaining ingredients except shredded apple. Cover and process
until well blended. Stir in apple.

Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or
until meat thermometer inserted in center reads 180?. Let stand uncovered
1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold
onto serving platter. Garnish with red onion or apple slices. Serve with
bread slices.

Aegean Artichoke & Penne Pasta Salad

Ingredients :

6 baby artichokes
1/4 cup lemon juice
1/2 pound penne
1/2 cup tomato juice
1 tablespoon olive oil
1 lemon, juiced
2 cloves garlic, minced
3 tablespoons fresh parsley
3 tablespoons fresh basil, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tomato, chopped
1/2 cup Kalamata olive
2 tablespoons capers
1/2 cup feta cheese

Preparation :

Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.

In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.

General Frank's

Ingredients :

1 large bonless chicken breast
2 regular size cans Swanson's chicken broth. (low sodium)
2 cups long grain rice
1 bottle of Earp's
3 large eggs
Small quantities of assorted vegetables: (carrot, onion, petite peas, zucchini squash, broccoli, ect. for stir fried rice)
1 tsp. salt
All vegetable cooking oil
Corn starch
Red and blue Food coloring

Preparation :

Cut chicken breast into 1/2"" x 1"" strips. In a mixing bowl, combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces from bowl and dredge in corn starch.

Heat a skillet along with just enough vegetable oil to fry off your chicken strips. Once heated, place strips into skillet and fry aprox. 1 minute per side or until done. Remove from skillet onto a plate and allow any excess oil to drain off. Set aside in refrigerator.

Place rice (not rinsed) into a 2 quart sauce pan (one with a good lid). Add enough chicken broth to cover the rice by 1"". Add 1 tsp. salt. If 2 cans of broth did not cover the rice by 1"" add a little water.

Bring to a boil, cover and set burner to a very low setting and cook for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20 minutes, remove from heat.

In a mixing bowl beat well 1 egg, 2 TBS cold water and a few drops of red Food coloring. In a seperate bowl, do the same but with the blue Food coloring.

Heat a frying pan with 2 TBS. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and saute' until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates so as to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue Food coloring mixture. Now, saute' off the remaining vegetables, add the remaining rice and complete the wedge pattern on each plate.

Chilled Japanese Soba With Dipping Sauce

Ingredients :

 7 oz japanese buckwheat noodles
 1    (up to 8)
 1 tb grated fresh ginger
 3    scallions -- thinly sliced
 1/2 ts anchovy paste -- or to
 1    taste
 1/2 c  soy sauce
 1/2 c  mirin or dry sherry
 2 tb rice vinegar
 1 pn sugar
 1 pn salt
 1/4 c  finely julienned carrot
 1    sheet nori

Preparation :

Bring a saucepan of water to a boil and cook the Buckwheat noodles a
few minutes. Drain and refresh under cold running water. Hold noodles
in a bowl with cold water until ready to serve.

Mix ginger, scallion and anchovy paste and set aside. In a small
saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix
this warm liquid into ginger, scallion and anchovy paste and season
to taste with sugar, salt and pepper. Transfer this to 4 small
dipping bowls.

Drain noodles and portion out into 4 small bowls; top each portion
with some julienned carrot.

Toast sheet of Nori over an electric burner or place in a hot cast
iron or heavy skillet and cook until crisp and crumble it over the
soba and carrot. Dip noodles in sauce, and enjoy.

Mongolian Beef

Ingredients :

1 lb sirloin or flank steak
Marinade:
1 egg white
Pinch of salt
1 teaspoon sesame oil
1 tablespoon cornstarch

Vegetables:

4 green onions, sliced on the diagonal into 1-inch pieces
1 8-ounce can baby corn
1 garlic clove, minced
Sauce:
3 TB hoisin sauce
2 TB water
1 TB dark soy sauce
2 tsp rice vinegar
1/4 tsp chile paste, or to taste
Other:
1 tsp sugar
1 cup oil for frying beef
2 TB oil for stir-frying

Preparation :

Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes.  To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside.

 When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.

 Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-frybriefly, and add the baby corn. Add the green onions.

  Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.

Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot.

Chicken-Artichoke Toss

Ingredients :

3 cups uncooked radiatore (nugget) pasta (9
ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic)
OR
1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Preparation :

Cook and drain pasta as directed on package. Drain liquid from artichokes
into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3
minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes,
stirring occasionally, until chicken is light brown and no longer pink.
Stir in artichokes and peppers.

Shake broth, wine, cornstarch, salt and pepper in tightly covered
container. Gradually stir into chicken mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with
parsley.

Almond Sponge Cake

Ingredients :

1/2 pound almonds
Hot water to cover almonds
5 eggs, separated
2 pinches of salt
1/2 pound granulated sugar
1/4 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon brandy
1/8 teaspoon almond extract

Preparation :

Pour hot water over the almonds so that they are well covered and let them soak for at least 6 hours.

Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan well, then dust with flour.

Position oven rack to the middle. Preheat the oven to 325 degrees F. Chop the nuts and grind them a little at a time. They should not be too coarse or too fine. Set aside.

Beat egg whites until fluffy. Add salt and continue beating until whites are stiff. Add yolks, one at a time, and continue beating until they are incorporated.

Mix the dry ingredients together and, beating at low speed of an electric mixer, gradually add them to the eggs. Add the brandy and almond extract, mix well, then pour the batter into the prepared pan.

Bake for 1 1/4 hours. Remove the cake from the pan after it is cold. This cake keeps indefinitely if stored in a cool, dry place. Do not store it in the refrigerator.

Almond Raisin Granola

Ingredients :

Nonstick vegetable oil spray
3 cups old-fashioned oats
1 cup slivered almonds
3/4 cup shredded sweetened coconut
1/3 cup sesame seeds
6 tablespoons pure maple syrup
6 tablespoons dark brown sugar (packed)
1/4 cup canola oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup golden raisins

Preparation :

Preheat oven to 250 degrees F. Lightly spray a baking sheet with sides with nonstick spray.

Toss oats and next 3 ingredients in large bowl.

Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine.

Pour into prepared baking pan and bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool and transfer to a large bowl and mix in raisins. Will last up to 1 week in an airtight container

Baked Brie and Roasted Garlic

Ingredients :

4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese
Toasted baguette slices

Preparation :

reheat oven to 350 degrees F.

Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.

Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.

Makes 8 servings

Cranberry Bread

Ingredients :

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons frozen orange juice concentrate
3 tablespoons shortening plus boiling water to make 3/4 cup
1 egg
1 cup nuts
1 cup cranberries, cut in half

Preparation :

 Mix all ingredients together. Grease and flour 1 large or 2 small loaf pans. Bake at 350 degrees F for 45 minutes.

White Castle and Zucchini Casserole

Ingredients :

10 White Castle hamburgers, with onions
3 small zucchini, cut into 1/4-inch strips
4 tablespoons flour
8 ounces meatless spaghetti sauce
8 ounces ricotta cheese
1 egg, beaten with ricotta cheese
Grated Parmesan cheese

Preparation :

Remove hamburgers and onions from the buns. Spread garlic butter on all the buns. Set aside.

Place zucchini slices in bottom of a greased 8-inch square baking dish. Sprinkle with flour. Top with White Castle hamburgers and onions. Add spaghetti sauce. Spread mixture of ricotta cheese and beaten egg over sauce. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees F for 30 minutes. (If microwaving, use microwave-safe dish and cook on HIGH for 10 minutes).

Let stand for 10 minutes. Broil buns open-faced until toasted. Cut casserole into 5-6 servings. Spoon casserole onto top of buns.

Beef and Broccoli with Garlic Sauce

Ingredients :

1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white Pepper
1 1/2 pound broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1 cup sliced canned bamboo shoots

Preparation :

Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1 inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12 inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir fry 30 seconds. Add bamboo shoots; stir fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Chicken Enchiladas

Ingredients :

12 corn tortillas
4 cups green chile sauce
3 cups minced, cooked chicken
1 lb jack cheese, grated
1/4 cup minced onion, (optional)
16 oz sour cream
1 salt to taste
1/4 cup olive oil
1 clove garlic, minced
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water
1 cup chopped green chiles
salt to taste

Preparation :

Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

BBQ Biscuit Pie

Ingredients :

2 Tb Canola oil 1 lb Ground Venison
1 Small onion, diced
3/4 - 1 Cup of your favorite BBQ sauce :)
1 Can Refrigerated, uncooked biscuits
2 C Cheddar cheese

Preparation :

Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour Venison mixture over busciuts. Sprinkle cheddar cheese on top liberally and place in an oven preheated to 350o. Bake until cheese is melted and lightly browned on top.

Plum Pudding (1)

Ingredients :

√ 8 oz. (225g) figs, roughly chopped
√ 8 oz. (225g) stoned prunes, chopped
√ 2 oz. (50g) mixed peel
√ 6 oz. (150g) sultanas
√ 2 oz. (50g) blanched almonds, chopped
√ 1 dessert apple, peeled, cored and coarsely grated
√ 3 pieces of stem ginger, chopped
√ 3 oz. (75g) self-raising flour
√ 6 oz. (150g) browned breadcrumbs
√ 4 oz. (100g) shredded suet
√ 6 oz. Soft dark brown sugar
√ 3 tablespoons of clear honey
√ half a teaspoon of mixed spice
√ 1 teaspoon of grated nutmeg
√ 3 eggs, beaten
√ pinch of salt
√ quarter pint (140ml.) barley wine

Preparation :

√  Grease 2 x 1.5 lb. (675g) pudding basins with lard
√ Place all the fruit and dry ingredients in a large bowl and mix well
√ Beat together the eggs, honey and wine then add to the fruit mixture and stir well
√ Share the mixture between the two pudding basins
√ Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil
√ Tie securely with string
√ Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins
√ Steam the puddings for 4 hours, topping up with boiling water as necessary
√ If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before
√ Seal, label and place in a freezer or cool, dry cupboard for up to 12 months
√ To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes
√ Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holl.

Croquette Potatoes (Patatokeftedes)

Ingredients :

√  2 lbs (1 kilo) potatoes
√ 4 eggs
√ 11 oz. (300 gm) kefalotiri cheese
√ frying oil
√ salt and pepper
√ flour

Preparation :

√  Boil the potatoes, peel them and put through a blender
√ Mix the cheese and eggs with the potatoes
√ Season to taste with salt and pepper
√ Shape the mixture into croquettes and flour them
√ Heat the oil in a frying pan and fry the croquettes until lightly browne

Pork and Mango Kebab

Ingredients : √ 1lb. lean pork tenderloin cut into 1 inch cubes √ 4tbsp. mango chutney √ 2tbsp. redcurrant jelly √ 2tbsp. red wine vinegar √ 2tbsp. Worcester sauce √ salt and pepper √ pinch of mustard Preparation : √  Divide the cubed pork into 4 servings, thread on to wooden skewers and place in a shallow dish. √ Mix together the rest of the ingredients to form a marinade. √ Spoon the marinade over the meat, cover and marinade in a fridge for 4 hours. √ Cook for 10-15 minutes on a preheated barbecue or grill, turning frequently and brushing with the spare marinad.

RAISIN SPICE BARS

Ingredients :

2 cups sugar
2 cups water
2 cups raisins
1 cup butter
2 tsp. ground cloves
1 tsp. salt
3 1/2 cups sifted flour
1 tsp. baking soda

Frosting:

1 1/2 cups powdered sugar
1/4 tsp. vanilla extract
2-3 tbsp milk

Preparation :

Combine sugar, water, raisins, butter, cloves and salt; bring to a boil, stirring occasionally. Boil for 1 minutes, then remove from heat. Mix in flour and baking soda (dissolved in 1 tbsp of water). Spread into lightly buttered 11 1/2"" X 17 1/2"" pan. Bake at 350 degrees for 15 minutes or until middle puffs slightly. Cool, frost, cut into bars.

Frosting:

Combine and beat until smooth; adding enough liquid to make icing easy to spread thinly over bars.

Burger Bites

Ingredients :

few drops water
1 drop green food coloring
1/4 cup flaked coconut
48 vanilla wafers
24 chocolate-covered peppermint-patties
water
sesame seed or poppy seed

Preparation :

Preheat oven to 350 degrees.  In a small screw type jar combine the
few drops of water and the green food coloring.  Add coconut, cover
and shake till all of the coconut is tinted.  Set aside.  Place half of the
vanilla wafers, flat side up, on an ungreased cookie sheet.  Top each
with a peppermint patty.  Place in the 350 degree oven for 1 minute
or just till chocolate begins to soften.   Sprinkle each patty with 1/2
teaspoon tinted coconut.  Top with another vanilla wafer.   With a
clean paintbrush, pastry brush, or your finger, brush the top vanilla
wafers with just enough water to moisten so the sesame of poppy
seeds will stick.  Sprinkle each cookie with a little sesame seed
or poppy seed and serve.

Absolutely the Best Nacho Dip Ever

Ingredients :

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Preparation :

In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish
.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.

Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.